Method: 1. Soak the kondakadalai for 8 hours or overnight. 2. Drain well and add to a pressure cooker with enough water. 3. Add little salt and pressure cook until 2 whistles. 4. Soak the bengal gram dal and sesame seeds for 30 to 60 minutes. 5. Drain and combine with coconut and dry red chillies. 6. Add enouugh water and grind to a smooth paste. 7. Add this to the cooked chickpeas and mix well. 8. Heat oil in a pan. 9. Fry the tempering ingredients for 30 seconds. 10. Add the chickpeas and mix well. 11. Cook for a minute. 12. Remove and serve.